Vegan Banana Muffins

Vegan Banana Muffins

My niece and her boyfriend are visiting from out of town.  They are both vegan and I invited them over for brunch. I use their visits as a chance to try out new recipes. They are great testers. They give two thumbs up to these muffins. Moist, tender, and really tasty, they would be enjoyed by vegans and non-vegans alike. I liked them a lot, too.

Vegan Banana Muffins

3 c. flour

1 c. brown sugar

2 t. baking powder

2 t. cinnamon

1 t. nutmeg

1 t. baking soda

1 t. salt

2 c. mashed bananas

1 c. oil

1 c. almond milk

2 t. vanilla

Preheat oven to 350 degrees. Line 24 muffin pans with paper liners, or grease lightly. Set aside. Combine dry ingredients in large bowl and set aside. In medium bowl combine bananas with oil, milk and vanilla until smooth. Make a well in dry ingredients and pour in banana mixture. Stir until smooth, but don’t over mix. Spoon batter into muffin tins, filling just over half full. Bake 28-30 minutes, or until tester comes out clean. Cool a little before serving. Makes 24. Freeze well.